A dessert that is simple and elegant. Not to mention easy. And it can be completely assembled and ready to serve in about an hour and a half. Perfect if you've completely forgotten that you promised to bring dessert to a dinner party until the morning of...
and if you've forgotten until 45 minutes before, just make the mousse. Plop it into martini glasses with a few fresh raspberries and call it a night.
Double Chocolate Tart
makes 10 servings
For the Crust:
1 package Famous Wafers.
1/2 cup sugar
1 stick butter, melted
Preheat the oven to 350 degrees.
Blitz the famous wafers in a food processor until uniformly ground, maybe 20 seconds. Add the sugar and the melted butter and blitz again to combine.
Dump the mixture into a 10 inch tart pan with a removable bottom. Or use a shallow pie plate. It won't look as cute, but it will be just as delicious.
Use a short,straight-sided glass to mash the crust into an even layer across the bottom and up the sides of the pan. Use the flat of your hand to create a flat top even with the top of the tart pan.
Bake for 10-12 minutes. Crust should be firm and fragrant but not any darker than when you started.
Cool to room temperature, either on the counter or in the freezer. If you use the freezer method the crust can be filled in 20 minutes, about the amount of time it takes to make the filling.
White Chocolate Mousse
8 ounces premium quality white chocolate (Lindt and Ghiradelli are two good brands you can even get at the dirty downtown Market Basket)
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
Melt the chocolate in a large bowl over a pot of simmering water. Make sure the bottom of the bowl isn't touching the hot water or you'll run the risk of burning the chocolate.
While the chocolate is melting, beat the heavy cream with the powdered sugar until the cream will stand up in stiff peaks. The stiffness of the cream makes all the difference in the quality of the tart. If the cream is too soft, the tart is impossible to cut.
That being said, if you over beat it the cream will turn to butter......
when the chocolate has melted remove the bowl from the heat and let the chocolate cool to warm room temperature.
Using a spatula, gently fold the melted chocolate into the cream, making sure to scrape the bottom of the bowl to ensure that all the chocolate is incorporated into the cream.
Spoon the mousse into the cooled crust and smooth with an offset spatula.
Garnish with fresh raspberries or with chocolate curls.
To make the curls, melt an additional 4 ounce bar of white chocolate. Smear the chocolate on the bottom of a clean cookie sheet and let cool until the chocolate has lost its shininess. Hold a dough scraper or flat, flexible metal spatula at a 45 degree angle and slowly scrape the chocolate off the sheet. Use your fingers to guide the scrapings into curls.
Pile into the center of the tart.
And if you really want to get fancy, defrost and strain a bag of frozen raspberries. Add a quarter cup of sugar to the juice along with a splash of raspberry liquor and boil down until syrupy. Spoon a small puddle into the center of each dessert plate before putting the slice of tart on it.